Veggie Cream Cheese Finger Sandwiches

Veggie Cream Cheese Finger Sandwiches on a platter

The Spruce / Crystal Hughes

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 36 servings
Nutrition Facts (per serving)
38 Calories
3g Fat
1g Carbs
2g Protein
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Nutrition Facts
Servings: 36
Amount per serving
Calories 38
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 6mg 2%
Sodium 31mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Protein 2g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy veggie cream cheese finger sandwich recipe is ideal for kids' tea parties or last-minute guests. It can be prepared with a wide range of vegetables, and kids love it when it's made with milder, sweeter vegetables, such as carrots, cucumber, and bell peppers.


  • 1 1/2 cups assorted vegetables, chopped (such as English cucumber, peeled carrot, bell pepper, watercress, baby spinach, and red onion)
  • Up to 1 teaspoon dried parsley, chopped fresh chives, chopped parsley, finely chopped garlic, or finely chopped horseradish
  • 1 8-ounce container cream cheese (softened)
  • Dash salt (to taste)
  • Dash pepper (to taste)
  • 2 loaves white bread (such as buttermilk bread)

Steps to Make It

  1. Gather the ingredients.

    Veggie Cream Cheese Finger Sandwiches ingredients

    The Spruce / Crystal Hughes

  2. Put some of the vegetables in a food processor and partially process them. Alternate adding more vegetables/herbs and processing the vegetables so that the food processor doesn't get jammed.

    Chopped vegetables in a food processor

    The Spruce / Crystal Hughes

  3. When the vegetables (and, optionally, the herbs) are finely diced, mix them with the cream cheese in a bowl.

    Cream cheese with vegetables and herbs in a white bowl

    The Spruce / Crystal Hughes

  4. Add salt and pepper to taste.

    Vegetables cream cheese in a bowl and salt with pepper in a bowl

    The Spruce / Crystal Hughes

  5. For every 2 slices of bread, spread about 1 1/2 tablespoons of veggie cream cheese on 1 slice.

    Vegetable cream cheese spread on slices of white bread

    The Spruce / Crystal Hughes

  6. Put the slices together, cut off the crusts, and slice the sandwich diagonally 2 times to create 4 triangle finger sandwiches.

    Veggie Cream Cheese Finger Sandwiches sliced into quarters

    The Spruce / Crystal Hughes